Effect of adding byproducts of chicken slaughter on the quality of sausage over storage

The use of byproducts generated by the food industry is a strategy that can have advantages in economic, technological, nutritional, and environmental terms. The aim of this study was to evaluate the influence of the addition of byproducts of chicken slaughter (skin and abdominal fat) on the quality...

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Detalles Bibliográficos
Autores principales: Lima, Juliana L., Assis, Bianca B.T., Olegario, Lary S., Galvão, Mercia de S., Soares, Álida J., Arcanjo, Narciza M.O., González-Mohino, Alberto, Bezerra, Taliana K.A., Madruga, Marta S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8242041/
https://www.ncbi.nlm.nih.gov/pubmed/34174569
http://dx.doi.org/10.1016/j.psj.2021.101178

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8242041/
https://www.ncbi.nlm.nih.gov/pubmed/34174569
http://dx.doi.org/10.1016/j.psj.2021.101178

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